ÜZÜM ÇEKİRDEĞİNDEN FENOLİK BİLEŞEN EKSTRAKSİYONUNUN YÜZEY YANIT METODU İLE OPTİMİZASYONU

Üzümde bulunan fenolikler, antioksidan aktivite ve antimikrobiyel özellikleri sayesinde insan sağlığıüzerine olumlu etkileri olan ikincil metabolitlerdir. Bu nedenle fenoliklerin geri kazanımı için etkinekstraksiyon teknikleri gereklidir. Bu çalışmada, üzüm sanayi yan ürünü olan üzüm çekirdeğinin fenolikbileşenleri su/etanol çözücü karışımı kullanılarak katı-sıvı ekstraksiyon işlemi ile ekstrakte edilmiştir.Ekstraksiyon işlemi, etanol oranı (60-90 ml etanol/100 ml çözücü), üzüm çekirdeği konsantrasyonu(10-20 g/100 ml çözücü) ve işlem süresi (32-120 dk) olan bağımsız değişkenlerle gerçekleştirilmiştir.Ekstraksiyon işlemi, toplam fenolik miktarı, antioksidan aktivite ve bazı fenolik bileşenlerin miktarı içinyanıt-yüzey metodu (RSM) kullanılarak optimize edilmiştir. Optimum ekstraksiyon koşulları maksimumtoplam fenolik (0.254 mg/g), gallik asit (0.143 mg/g), kateşin (0.058 mg/g), epikateşin (0.040 mg/g) veantioksidan aktivite (67.90 µmol/ml) için 60 ml etanol/100 ml çözücü sistem (etanol+su); 20 g üzümçekirdeği/100 ml çözücü; 109 dk ekstraksiyon süresi, şeklinde tanımlanmıştır. Genel olarak,konsantrasyon ve ekstraksiyon süresinin fenolik ekstraksiyonuna etki eden önemli parametreler olduğubelirlenmiştir (P<0.05)

Anahtar Kelimeler:

Üzüm çekirdeği, ekstraksiyon, yüzey-yanıt metodu, polifenoller, antioksidan

OPTIMIZATION OF PHENOLIC COMPOUNDS FROM GRAPE SEED BY RESPONSE SURFACE METHODOLOGY

Grape phenolics are secondary metabolites with potential beneficial effects on human health because oftheir antioxidant and antimicrobial activities. Thus, it is necessary to have efficient extraction techniquesto achieve good recoveries of compounds. In this study, phenolic compounds of grape seeds whichare byproducts of grape industry were extracted by solid-liquid extraction using water/ethanol solventmixture. Extraction was carried out with independent variables which were solvent ratio (60-90 mlethanol/100 ml solvent), grape seed concentration (10-20 g/100 ml solvent) and process time (32-120min). Extraction process was optimized by using response surface methodology (RSM) for the totalphenols, antioxidant and some phenolic compounds content of grape seeds. Optimal extraction conditionswere identified as 60 ml ethanol/100 ml solvent (ethanol+water); 20 g grape seed/100 ml solvent; 109min extraction time for maximum total phenols (0.254 mg/g), antioxidant activity (67.90 µmol/ml), gallicacid (0.143 mg/g), catechin (0.058 mg/g) and epicatechin (0.040 mg/g). Generally, solid concentrationand extraction time were determined as the most important parameter on phenolic extraction (P<0.05)

Keywords:

Grape seed, extraction, response surface method, polyphenols, antioxidant,

PDF

___

Vatai T, Skerget M, Knez Z, Kareth S, Wehowski M, Weidner E. 2008. Extraction and formulation of anthocyanin-concentrates from grape residues. J Supercrit Fluids, 45(1): 32-36.
Ghafoor K, Park J, Choi YH. 2010. Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innov Food Sci Emerg Technol, 11: 485-490.
Lu Y, Foo LY. 1995. The polyphenol constituents of grape pomace. Food Chem, 65: 1-8.
Yu J, Ahmedna M. 2013. Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol, 48: 221-237.
Fortana AR, Antoniolli A, Bottini R. 2013. Grape pomace as a sustainable source of bioactive compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics. J Agric Food Chem, 61: 8987-9003.
Boussetta N, Vorobiev E, Le LH, Cordin- Falcimaigne A, Lanoiselle JL. 2012. Application of Electrical Treatments in Alcoholic Solvent for Polyphenols Extraction From Grape Seeds. Food Sci Technol (N Y), 4: 127-134.
Bucic-Kojic A, Planinic M, Tomas S, Bilic M, Velic D. 2007. Study of Solid–Liquid Extraction Kinetics of Total Polyphenols From Grape Seeds. J Food Eng, 81: 236–242.
Carrera C, Ruiz-Rodriguez A, Palma M, Barroso CG. 2012. Ultrasound Assisted Extraction of Phenolic Compounds From Grapes. Anal Chim Acta, 732: 100-104.
Makris DP, Boskou G, Chiou A, Andrikopoulos NK. 2008. An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins From Red Grape (Vitis vinifera) Pomace Employing Water/Ethanol-Based Solutions. Am J Food Technol, 3: 164-173.
Jeganathan PM, Venkatachalam S, Karichappan T, Ramasamy S. 2014. Model Development and Process Optimization for Solvent Extraction of Polyphenols From Red Grapes Using Box Behnken Design. Prep Biochem Biotechnol, 44: 56-67.
Torres JL, Varela B, García MT, Carilla J, Matito C, Centelles JJ, Cascante M, Sort X, Bobet R. 2002. Valorization of grape (Vitis vinifera) by products. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem, 50: 7548-7555.
Kallithraka S, Garcia-Viguera C, Bridle P, Bakker J. 1995. Survey of solvents for the extraction of grape seed phenolics. Phytochem Anal, 6: 265-267.
Bordiga M, Travaglia F, Locatelli M, Coisson JD, Marco Arlorio M. 2011.Characterization of polymeric skin and seed proanthocyanidins duringripening in six Vitis Vinifera L. CV. Food Chem, 127: 180-187.
Katalinic V, Mozina SS, Skroza D, Generalic I, Abramovic H, Milos M, Ljubenkov I, Piskernik S, Pezo I, Terpinc P, Boban M. 2010. Polyphenolicprofile, antioxidant properties and antimicrobial activity of grape skin extractsof 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem, 119: 715-723. 15. Rivera-Dominguez M, Yahia EM, Wlodarchak N, Kushad M. 2010. Identification and quantification of phenolic compounds in grapes. Acta Hort, 877: 1233-1240.
Dahmoune F, Spigno G, Moussi K, Remini H, Cherbal A, Madani K. 2014. Pistacia lentiscus leaves as a source of phenolic compounds:microwave- assisted extraction optimized and compared withultrasound-assisted and conventional solvent extraction. Ind Crops Prod, 61: 31-40.
Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol, 299: 152-178.
Sanchez-Moreno C. 2002. Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems. Food Sci Technol Int, 8(3): 121-137.
Yılmaz Y, Göksel Z, Erdoğan SS, Öztürk A, Atak A, Özer C. 2015. Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration). J Food Process Pres, 39(6): 1682–1691.
Garcia-Jares C, Vazquez A, Lamas JP, Pajaro M, Alvarez-Casas M, Lores M. 2015. Antioxidant White Grape Seed Phenolics: Pressurized Liquid Extracts from Different Varieties. Antioxidants, 4(4): 737-749.
Galanakis CM. 2012. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol, 26: 68- 87.
Libran CM, Mayor L, Garcia-Castello EM, Vidal- Brotons D. 2013. Polyphenol Extraction From Grape Wastes: Solvent and pH Effect. Agric Sci, 4: 56. 23. Makris DP, Passalidi V, Kallithraka S, Mourtzinos I. 2016. Optimization of polyphenol extraction from red grape pomace using aqueous glycerol/ tartaric acid mixtures and response surface methodology. Prep Biochem Biotechnol, 46(2): 176-182.
Casazza AA, Aliakbarian B, Mantegna S, Cra- votto G, Perego P. 2010. Extractionof phenolics from Vitis vinifera wastes using non-conventi- onal techniques. J Food Eng, 100: 50-55.
Medouni-Adrar S, Boulekbache-Makhlouf L, Cadot Y, Medouni-Haroune L, Dahmoune F, Makhoukhe A, Madani K. 2015. Optimization of the recovery of phenolic compounds from Algeriangrape by-products. Ind Crop Prod, 77: 123-132.
Krishnaswamy K, Orsat V, Gariépy Y, Thangavel K. 2013. Optimization ofmicrowave-assisted extraction of phenolic antioxidants from grape seeds (Vitisvinifera). Food Bioprocess Technol, 6(2): 441-455.